Kohlrabi, Carrot & Radish Slaw

When I buy kohlrabi at the grocery store or market, I am often asked by a curious bystander first “What is that?” and second “What do you do with it?”. I can’t blame them for wondering; it’s a strange-looking vegetable. Beheaded of its leaves (which are also edible), kohlrabi looks a bit like an alien, but its flavors are actually quite familiar: cabbage-y and slightly sweet, I like to describe it as a cross between broccoli and an apple.

So what do you do with it? Many people eat kohlrabi cooked, often sautéed, but I prefer to take advantage of its crisp flesh by eating it raw. Sliced into rounds, it’s a wonderful contributor to a crudités platter or served solo with hummus for dipping. My favorite application is to team it up with some of its season-mates, carrot and radish, in a tangy slaw.

Perhaps because I’m a creature of habit, but more likely because of the cilantro and cumin in the recipe, I always serve this slaw with some form of black beans – often as a topper to black bean tacos or alongside black bean chili with jalapeno cornbread.

If you’re in the mood for a glass of wine with this slaw, the subtle spritziness of Vinho Verde will cleanse the palate from this mayonnaise-based sauce. Try this Astor favorite.